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Ayurvedic Shrikhand

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Ingredients

	For the Chakka:
	2 litres full cream Buffalo milk
	4 tsp curd
	To make Shrikhand:
	1/4 tsp Jaifal Nutmeg powder
	1/2 tsp Black pepper powder
	1/4 tsp Dalchini Cinnamon powder
	300 gms Mishri Candy Sugar ground into powder
	1/2 tsp Green Cardamom powder
	1/2 tsp Dry Ginger Powder
	2 tbsp Honey
	3 tsp Pure Ghee
	few strands of Kesar saffron dissolved in milk

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Ayurvedic Shrikhand

Name: Ayurvedic Shrikhand
Ingredients: 2 litres full cream (Buffalo milk); 4 tsp curd; 1/4 tsp Jaifal (Nutmeg powder); 1/2 tsp Black pepper powder; 1/4 tsp Dalchini (Cinnamon powder); 300 gms Mishri (Candy Sugar ground into powder); 1/2 tsp Green Cardamom powder; 1/2 tsp Dry Ginger Powder; 2 tbsp Honey; 3 tsp Pure Ghee; few strands of Kesar (saffron dissolved in milk)

“Shrikhand” is definitely a beloved sweet dish known especially in Maharashtra and Gujarat. But, the correct Ayurvedic way of making this desert will enhance its nutritional value as well as its taste. The best-known accompaniment to Shrikhand is Puris. According to the Ayurveda texts, the preparation of Shrikhand in the below manner can help you fight the summers easily. Summer season is the time when the body is most dehydrated. And this recipe can help you rejuvenate.

Here, is the recipe for making Shrikhand in the Ayurvedic way. Enjoy the taste and nutrition too.

Features:

Cuisine:

Indian

Ingredients

For the Chakka:
2 litres full cream
Buffalo milk
4 tsp curd
To make Shrikhand:
1/4 tsp Jaifal
Nutmeg powder
1/2 tsp Black pepper powder
1/4 tsp Dalchini
Cinnamon powder
300 gms Mishri
Candy Sugar ground into powder
1/2 tsp Green Cardamom powder
1/2 tsp Dry Ginger Powder
2 tbsp Honey
3 tsp Pure Ghee
few strands of Kesar
saffron dissolved in milk

Directions

“Ayurvedic Shrikhand- a beloved Indian desert made with the goodness of hung curd and has the medicinalproperties of multiple spices.”

Steps

For the Chakka:
1 Done	Boil the milk on a slow flame. Once boiled, let it come to lukewarm temperature.
2 Done	Add the curd and let it set for 6-7 hours in a cool dry place.
3 Done	Once the curd is set, transfer it into a muslin cloth.
4 Done	Tie the muslin cloth covering the entire curd and let it hang for 10-12 hours.
5 Done	Once all the whey is released, you will get a soft curd without any water.
How to proceed:
1 Done	In a glass bowl preferably, take the chakka and using a whisk, start whisking it by adding the candy sugar or mishri powder little by little.
2 Done	Keep beating it until fluffy and smooth in texture.
3 Done	Now, add all the remaining ingredients and mix well.
4 Done	Once mixed, it is ready to serve.